I always loved chicken and veal Piccata, and mine was delicious! Let's see how we can n(o)il and veganize it. I am using the soy wheat chicken that I bought the other day at the Asian market. Pair this with some mashed potatoes and a large green salad, and it doesn't get any better.
In a hot, non stick skillet, add the following:
1 cup white wine
2 cups roasted vegetable stock
6 cloves of garlic (crushed or grated on a micro plane)
1/2 tsp herbes de Provence
Reduce liquids by half
Slice whatever protein you are using (here I'm using soy wheat chicken)
1 tsp crushed black pepper
1/2 tsp salt or to taste
Juice of two lemons
2 tablespoons capers
Remove the soy wheat chicken from the pan
Stir in 1 tsp of arrowroot or cornstarch mixed with 2 tsp water (this is how you avoid lumps)
After it thickens, put the soy wheat protein pieces back in.
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